In a large Pot, melt 1 tablespoon of the butter over medium heat and add the bacon. Cook, stirring, until crisp, 12 to 14 minutes. Remove the bacon to a paper-towel-lined plate to drain.

Strain the fat from the bacon into a bowl and wipe the pot clean. Add back in 2 tablespoons of the bacon fat and melt the remaining 3 tablespoons butter in the pot.

Add the onion powder, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 20 minutes. Uncover and simmer until the cabbage is very tender, about 15 more minutes.

While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

Increase the heat to high and cook, stirring, until the cabbage is golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the bacon, combine well and remove from heat.

Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage mixture. Sprinkle with the parsley, remaining bacon and remaining pepper. Add season salt and mix well! Serve immediately.